Thank you The Home Depot for sponsoring this post. Although this has a sponsored nature to it, all opinions and recipes are my own.
If you’ve got a griller in your life, this is the Christmas recipe they need to have on hand. My friends at Home Depot challenged me to rethink how I cook my Holiday meal with a grill, and I gotta say, this was a fun project to be a part of! In Atlanta, most of you know that the weather can either be perfect for outdoor entertaining on the Holidays or downright miserable. Thankfully, we are going to have a sunny and pleasant Christmas, perfect for grilling your Holiday meal! This stuffed roast beast on our Weber Spirit II E-310 3-Burner Grill is exactly how the Grinch would grill Christmas.
She grilled the Who’s feast, she made the Who pudding, she grilled the roast beast. She refilled the icebox as quick as a flash. [Christmas Punch anyone?!] Why the girl even used their last can of Who hash.
The above excerpt is a play on Dr. Seuss’es How the Grinch Stole Christmas to fit in with our Grilled Roast Beast recipe. My family typically does a big roast for the Holidays but this year I thought it would be fun to switch it up and make a stuffed roast and grill it to perfection outside.
Being able to use a grill for our mains meant more room in the oven for the other important things (like Who pudding and pies of course), and with the variety of selections of grills at Home Depot, we were able to take one home the same day and set up for our feast in a flash!
We opted for the Weber Spirit II E-310 3-Burner Grill which was the perfect size for our stuffed roast beast and some sides, like these rosemary red potatoes and pancetta Brussel sprouts.
If you have a griller in your life who you’re still trying to shop for the Holidays, this grill is simply amazing. It’s the Cadillac of grills. The knobs are very user-friendly, it maintained it’s heat superbly, the temperature was spot on, and the 10-year warranty is unheard of in this industry. I was able to grill our roast beast without fear of overcooking thanks to the reliability of the grill.
And the roast beast came out perfect as well. If you’re looking for a delicious meal to serve for your holiday gathering, try our stuffed roast beast recipe below!
This stuffed flank steak is the holiday rendition of Dr. Seuss's "Roast Beast" you've been searching for. Parmesan, spinach, pine nuts and mushrooms make up the inner stuffing on this delicious cut of meat.
- 1 quart mushrooms cleaned and quartered
- 1/4 cup water
- 1 tsp olive oil
- 2 cups spinach
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts
- 3 lbs flank steak
- 1 tbsp olive oil
- salt and pepper to taste
In a pan, add your quartered mushrooms and water over medium high heat. Gentle cook the mushrooms letting the water evaporate fully so that the mushrooms soften.
Add olive oil, stir to coat, and then add spinch and pine nuts. Cook until spinach has wilted and pine nuts have browned. Turn heat off and remove from heat.
Add parmesan cheese to spinach and mushroom mix. Stir, and set aside.
Generously salt and pepper one side of the flank steak. Add your mushroom and spinach mix to the salted side.
Using a firm hand, roll the flank steak into a burrito and tie it together with some cooking twine. You should be left with something that looks like a burrito so that the edges are closed in on themselves. See IGTV video for directions.
Rub olive oil onto exterior of the meat, and salt and pepper the exterior as well.
Turn your grill on and let the temperature come to 450°F. When the grill is at temperature, add your meat and close the lid. Let cook for 8 minutes on that side, until a nice crust has been made.
After 8 minutes, flip steak over and sear on the other side.
If you are adding potatoes and veggies to the grill, now is the time to add them. Then close the lid and let sear for 8 minutes.
After you've seared the second side, reduce heat to 350°F and place meat on top rack of grill. Cook for an additional 35-45 minutes until internal temperature has reached 125°F or desired level of doneness. We like medium-rare.
Remove from heat, let rest for 5-10 minutes and slice to serve.